← All pizzas
Roman-Style Thin-Crust Pizzas
Unknown · marthastewart.com · 2018 · Original
Roman al taglio / alla pala (asserted)
Roman al taglio / alla pala (Rome): Bonci-style rectangular, very open crumb, long cold-ferment, high hydration, baked in oiled pan
Style norms: 75–90% hydration · 475–550°F bake (this recipe: 450°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.
Flour
—
Water
—
Hydration
—
Salt
—
Yeast
—
Oil
—
Sauce
133g
Cheese
14g
Dough weight
255g
Process
Bake temp
450°F / 232°C
Bake time
8-10 min
Oven
home standard
Surface
stone
Ingredients (6)
- flourSemolina flour or fine cornmeal—
- saltKosher salt and freshly ground pepper—
- sauce tomatoQuick Alfredo Sauce0.667 cup · 133.4g
- oilExtra-virgin olive oil—
- dairy doughwhole-milk ricotta1 cup · 255.2g
- cheese otherParmigiano-Reggiano0.5 oz · 14.2g
Toppings (8)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheese1 recipe Classic Pizza Dough
- over cheesefresh peas0.667 cup · 133.4g
- over cheesethinly sliced prosciutto3 oz · 85.1g
- over cheeselightly packed curly-leaf spinach leaves4 cup · 800g
- post bakeRed-pepper flakes
- over cheeseYukon Gold potatoes8 oz · 226.8g
- over cheesevery thinly sliced red-onion rounds0.5 cup · 100g
- post bakeBaby arugula